Pumpkin dessert

Tofu, pumpkin, ginger & tapioca dessert (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #4.

Have you tried the silken tofu at a yum cha restaurant, the one that’s served with ginger flavored syrup?  It is one of my favorite.

Silken tofu is unfriendly for FODMAPpers. So I created this dessert that uses soft plain tofu and ginger. To add softer texture, I added pumpkin and tapioca. Pumpkin is infrequently used for dessert in Southern China (if they have the sweet variety we have here in Australia I bet they will go wild with it)!  Palm sugar and tapioca pearls bring all the ingredients together to give it a lovely semi-pudding like texture. Served slightly chilled, it will pleasantly surprise you with its refreshing taste.

Tofu, pumpkin, ginger & tapioca dessert (low FODMAP, gluten free, vegan)

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